Press the base layer in the bottom of a 9x13 baking dish. You may wish to line the bottom with tinfoil. I did so in my recipe because the original recipe instructed me to do so. I think you’d be OK without this step. Just be sure to spray the bottom of the pan with olive oil.

Bake the crust for 10-12 minutes in an over heated to 350 degrees.

Up next, prepare the cream cheese layer. Take 1 pkg (8oz) of softened Neufchatel cream cheese and place it in a metal bowl along with 1 C plain Greek Yogurt. Add in 1/4 C sugar, 1 egg, and 1 tsp. vanilla extract.

Using beaters, beat the mixture until smooth. Set aside.

After the cream cheese layer, prepare the apples. Peel, core and slice 2-3 large apples of your favorite variety. We recommend using a slightly-tart variety. We used Haralson. The original recipe called for Granny Smith. I’m convinced you can’t go wrong, unless you use red delicious – and if that’s the case, we need to talk about more than this dessert ;-)

Take the apple slices and toss with 1 T sugar, 3/4 tsp. cinnamon and 1/4 tsp. nutmeg. Set aside. {if your apples are sweet, you may choose to omit the sugar all together}

Melt 4 T butter and drizzle the melted butter over the oat mixture. Use a fork and incorporate so that little clumps form.

Depending on the coarseness of your flour (we used King Arthur White Whole Wheat), you may find the crumble topping does not stick together well – if that is the case, add 1 additional T melted butter. Set aside.

When the crust is baked, assemble the layers:

1) Pour the cream cheese mixture over the warm base.

2) Layer the apple cinnamon mixture over the cream cheese one.

If you there is accumulated juices from the apple in the bowl, make sure you strain the apples before placing them atop the cream cheese layer! No soggy base here!

3) Sprinkle the crumble topping over the apples.

Bake the cream cheese apple bars at 350 for 30 minutes, until the center is set. You’ll know it’s set if you can remove the pan from the oven and the center doesn’t jiggle!

Cool the bars to room temperature on the counter. If you are serving the dessert right away, proceed. If you’ve made it ahead of time, cover and refrigerate until ready to serve once the dish has cooled to room temperature.

{Note: refrigerating the dessert moistens the crumble topping and it is not as crunchy as the days wear on; this doesn’t affect the great taste, but does influence the texture. Although, with the great caramel sauce – it’s not overly noticeable!}

To serve, slice the dessert into 24 pieces. Serve each piece topped with caramel sauce.

The dessert is best served chilled.

An alternative to making your own caramel – find your favorite caramels (we love my mom’s homemade!) – and if they are soft and melt nicely, simply lay the caramel over the top of the dessert, microwave it for 20-30 seconds and enjoy. The bars are delicious at this temperature too.

Enjoy!

**Of course, this dessert would be even healthier if you used natural sugars! Go ahead & give it a try – let me know if you do.**

I'm always so nervous to tweak recipe ingredients in an effort to make them healthier (I don't really know why...I guess I'm afraid it'll be a big flop!), but I'm so glad you have the guts to do it and then share it with us! :) These look delicious!!

Nice work making this even healthier! I love using those subs like yogurt and applesauce. I just got a new kitchen floor on Sunday and my appliances aren't back in yet - I'm anxious to get cooking again!

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.